Due Terre Cooking Class

I attended a cooking class at one of my favorite New Jersey restaurants called Due Terre this weekend. The name means Two Lands, in Italian.

The head chef, Bill Dorrler is a native New Jerseyan and specializes in Northern Italian dishes using only the freshest seasonal ingredients available.



We had fun learning how to make ricotta gnocchi, a great trick on how to poach eggs for a crowd, and how to make a fantastic zabaglione.

We sampled nicely paired Italian wines to go with the foods and it was a terrific event.


The highlights of the day..........

The Real Housewives of New Jersey!


Poaching eggs for a crowd is simple. Just crack the egg and place it in a little plastic wrap, tie it into a bundle, leaving a little air at the top of the bag, and drop the bags in boiling water for 4 minutes. No mess, and you can keep the bags in the fridge until ready to poach.




Salad with fresh asparagus, a poached egg, prosciutto and a citrus emulsion......


We shelled fresh peas and ramps for our pasta sauce.........




Making our gnocchi..........






The delicious results........


Macerating berries in Grand Marnier and simple syrup...........


Topping it off with a little zabaglione & some delicious Moscato D'Asti.........